Inspired by the hermitage's wonderful description of elderflower fritters, here is my recipe for elderflower tea: Take a couple of huge heads of elderflowers from a Gloucestershire garden. Remove insects. Put into a paper bag, preferably brown, and hang in an airing cupboard until the flowers have completely dried out, and begun to fall from their stalks. Store in a pretty tin or glass jar. Boil some fresh water. Put a few of the dried flowers into a much loved china cup. Pour the boiling water over the flowers. Watch the flowers gradually unfold, and the brew turn bright yellow. Sip slowly and enjoy! I love the memories of early summer this evokes in the depth of winter.
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